Overnight Basic Italian Bread Source: The Secrets of Jesuit Breadmaking by Brother Rick CurryMakes two small loaves 1 tablespoon active dry yeast 1 3/4 cups warm water (approximately) 1 teaspoon salt 4 to 5 cups unbleached all-purpose flour Cornmeal Vinegar Combine the yeast and 1/4 cup water in a large bowl, sting until yeast is dissolved. Set aside for 5 minutes. Add remaining 1 1/2 cups water and the salt. Beat for 10 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness. Lightly oil a large bowl with olive oil. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight. Grease a baking sheet and sprinkle with cornmeal. Punch down dough. Turn out again. Divide in half, shape into torpedo-like loaves and place on a baking sheet. Cover with a tea towel or waxed paper and let loaves come to room temperature - about 45 minutes. Make diagonal slashes in loaves. Cover and let rise until doubled in bulk, about 40 minutes. Heat the oven to 400 degrees, Spray loaves with vinegar and gently slide into oven. Bake for 35 to 40 minutes. Spray the loaves again after 20 minutes of baking. Transfer to a wire rack to cool.
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